Jammy eggs are the best party eggs
SalonIn 2009, Anthony Bourdain coined the term "egg slut" as a descriptor for a chef who simply adds an egg to everything to make it better. It was a prescient moment, as the impending new decade ushered in what the late food critic Jonathan Gold referred to as the phenomenon of the "era of Egg on Everything." Typically, these were fried eggs, draped over everything from hamburger patties to Caesar salads, but I've recently entered my own personal Egg Era centered on jammy eggs. "Right before the garnish, perhaps the most important step of the whole recipe takes place: the briefest, gentlest hand-mixing of the salad's ingredients, so delicate so that streaks of aioli and discs of poached egg white will remain intact and identifiable within the mishmash." On that note, while it would be a little weird to set out a plate of hard boiled eggs at a party, I was at the soft launch of a friend's restaurant a few years ago and one of the passable snacks was a platter of halved jammy eggs served with a few different types of salt — black, flaky, smoked — and small bowls of minced herbs.
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